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Italian Summer Squash Polenta Bake

SUBMITTED BY: Melissa McGee PHOTO BY: pzr2

"Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread."
RECIPE RATING:
The reviewer gave this recipe 57 stars. This recipe average a 4.4 star rating.
Read Reviews (46)
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 carrots, sliced
  • 1 large zucchini, sliced
  • 1 large yellow squash, sliced
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup spaghetti sauce
  • 4 tablespoons olive oil
  • 1 pinch garlic salt
  • ground black pepper to taste
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 (18 ounce) package prepared polenta

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
  3. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
  4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

FOOTNOTES

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2007 by appia9
Since I find the idea of buying polenta in a tube absolutely unconscionable(you're paying how... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2006 by Doughgirl8
This was an easy and delicious summer dinner; we just melted the cheese under the broiler, so... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2007 by HAWESA
I really like the taste of this dish, but it's a lot of effort. Next time I would skip frying... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2003 by LIMEGIRL6
What a great dish! I followed the original recipe, but with the addition of a few herbs over... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2003 by MARIAT66
My family loved this recipe, and it was a great new way to use the squash and zucchini coming... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2006 by TNCLEIGH
Great! I made this with the "Basic Cheese Polenta" recipe from this site as suggested by... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2004 by David M
I've made this recipe several times now. It's my only experience with polenta, but I've... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2007 by Katskitchen
Love this recipe! To simplify things and make this more quickly, I use a vegetable peeler to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2006 by SCRAPULOUS
Fabulous! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2003 by CLYONS2